This study assessed the quality of bread produced from breadfruit and breadnut-wheat
composite flour. Matured and freshly harvested breadfruit (Artocarpus integrifolia) and …

Sensory evaluation of wheat/cassava composite bread and effect of label information on
acceptance and preference Page 1 African Journal of Biotechnology Vol. 6 (20), pp. 2415-2418 …

Bread loaves randomly sampled from nine outlets and bakeries within Ile-Ife were analysed
to determine their safety levels for human consumption with respect to bromate and trace …

Purpose Soaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat
flour and the paper aims to investigate its effects on the nutritional and quality properties of …

Bread and cake samples were produced from wheat (Triticum aestivum) and maize (Zea
mays) composite flour using different methods of production. The wheat: maize composite …

The use of whole wheat and banana flour blends in the production of toasted breads was
studied, essentially, to determine the effect of banana flour on the sensory qualities of …

The study was carried out to produce and evaluate the quality of wheat, yellow root cassava,
and Bambara groundnut-based bread. The flours were blended in varying ratios of 100: 0: 0 …

The rising cost of wheat importation for the production of bread, a well-established and
accepted food product relished by the general public, has been a matter of great concern to …

The objective of this work was to produce local (Madiga) bread from the blend of wheat and
fluted pumpkin seed flour and to evaluate the nutrient composition and sensory properties of …

This study was carried out to investigate the influence of alpha-amylase and ascorbic acid
as Improvers on pan bread quality. In this study 9 treatment in addition to control samples …